Easily replace some of your usual pasta with thin strands of zucchini for a lower-carbohydrate supper that doesn't compromise on taste or texture.

Course:
DInner

Cuisine:
Healthy

Keyword:
crab, pasta, seafood, zucchini

Servings: 2servings

Calories: 539kcal

Author: kellie anderson

Ingredients

150gpastashapes or linguine/spaghetti

3tbspraw sunflower seeds

1tbspextra virgin olive oilplus more to drizzle

2garlic cloves

1smallzucchini/courgettewashed

2tbspfresh lemon juice

2tsplemon zest

rocket/arugula leaves

200gwhite crabmeatfresh or defrosted frozen

1red chillideseeded and minced - optional

Instructions

Boil the pasta in lightly salted water for the time directed on the packet.

While the pasta is cooking, toast the sunflower seeds in a medium-hot wide saute pan until golden and smelling fragrant - about two minutes. Shake the pan once or twice while toasting. Pour into a dish and set aside for now.

Grate or spiralize the zucchini.

In the same pan as the seeds were toasted, heat the oil over a medium flame. Add the garlic and optional chilli, along with a good pinch of salt and fresh black pepper. When the garlic is fragrant and coloured, add the crab and zucchini, stirring until coated in the oil and garlic.

Drain the pasta and tip it into the pan with the garlicky crab. Toss well then divide between two plates. Add a drizzle more olive oil then top with the sunflower seeds and rocket leaves,

Recipe Notes

If you want to make this vegan, try using white beans in place of the crab, adding a a couple of teaspoons of ground, dried seaweed.

Amp the nutritional power by adding leftover roasted vegetables, quality antipasti vegetables in good oil or slices of soft, ripe avocado!